Best Savory Butternut Squash Recipes

SAVORY BUTTERNUT SQUASH PIE

Steps:

• Put oil in a wide skillet over medium-high heat. Add onions, and season generously with salt and pepper. Cook, stirring, until softened and lightly browned, 5 to 7 minutes. Reduce heat if onions are browning too quickly.
• Transfer onions to a large bowl. Add squash cubes, kale, sage, thyme and garlic. Season with salt and red-pepper flakes, and toss well to coat.
• Heat oven to 350 degrees. Roll the puff pastry rounds to 12 inches in diameter (or roll and trim pastry rectangles to achieve two 12-inch rounds). Line a 10-inch pie pan or other shallow round baking dish with one 12-inch round of pastry. Add squash filling, piling it high. Sprinkle with provolone and pecorino. Lay the remaining pastry round over filling and crimp edges to seal. Paint the top of pie with beaten egg.
• Place the pie on a rimmed baking sheet to catch drips. Transfer to oven, and bake for about 1 hour, until pastry is nicely browned and squash is soft when probed with a paring knife. (Start checking at the half-hour mark and the 45-minute mark to make sure the pastry isn't browning too quickly. Tent with foil, if so.) Allow to rest at least 10 to 15 minutes before cutting into large wedges and serving.

SAVORY ROASTED BUTTERNUT SQUASH & RED PEPPER SOUP

Steps:

• 1. Preheat oven to 400. Cover a large baking sheet (I used a half sheet pan) in foil. Drizzle a layer of olive oil- probably a few tbsp. Dump squash on the pan.
• 2. Mix seasonings listed for the squash in a bowl and then sprinkle about half over the top. Toss with your fingers to bring up some of the oil and then add half the remainder of the seasoning and toss again. What's left will be used in a few steps. Bake on 400 for 20 minutes.
• 3. After 20 minutes have gone by, toss the squash and return to the oven for another 15-ish minute. You want some browning on the edges but no burning. When it's done, it can hang out on the counter for a bit until you need it.
• 4. While the squash is in the oven, add the butter and garlic to a large stockpot on medium heat. Let that simmer, stirring occasionally, until the garlic begins to turn golden. Then add the onion and remainder of the squash seasonings plus the allspice.
• 5. Simmer the onion for a couple of minutes on medium heat. Then add the squash, Worcestershire, beans, and tomatoes. Cook on medium for a few minutes while stirring.
• 6. Add 3 cups of vegetable or chicken stock (or enough to be even with the top of the vegetables). Let it come to a boil, add a squirt or two of sriracha. Then reduce heat to simmer and cover for 30 minutes. You can stir it after about 15 and lower the heat if it starts boiling vigorously.
• 7. At some point when you have a minute, put the bell peppers on a pan in the oven. Roast them on 400 for about 40 minutes, rotating after 20. When they're beginning to burn on the outside (on all sides) they're done. Let them rest on a plate until they're cool enough to handle barehanded. The skin should come off very easily, remove the seeds and throw the meat into a blender or food processor with the basil and some pepper. Puree until smooth and that's done for now.
• 8. The soup can simhmer/boil until the squash starts to get very mushy. Once it is, turn off the heat and puree to your preferred consistency with an immersion blender or regular blender.
• 9. Add the sour cream and stir. Add any seasonings if it needs them as well.
• 10. Now you can serve it! For dinner, I put the soup in a bowl and put some of the red pepper puree in the middle (mostly because it looked pretty) but you can also mix all of the puree right into the soup. It's really good with some crusty bread.

SAVORY BUTTERNUT SQUASH

Steps:

• In a small skillet, saute onion and garlic in oil until tender. In a 2-qt. baking dish coated with cooking spray, combine the squash, tomatoes, carrots and seasonings. Stir in the onion mixture., Cover and bake at 350° for 60-70 minutes or until squash is tender. Serve over rice if desired.

SAVORY ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Rub olive oil on cut-side of butternut squash halves; sprinkle each with salt and pepper. Lay squash, cut-side down, on prepared baking sheet.
• Bake squash in the preheated oven until tender, about 1 hour. Scoop squash flesh into a bowl and mash.
• Melt butter in a pot over medium heat. Cook and stir onion and garlic in melted butter until onion is slightly softened, 3 to 5 minutes. Add carrots; cook and stir until carrot and onion are tender, 5 to 10 minutes.
• Stir mashed squash, marjoram, celery seed, cayenne pepper, salt, and black pepper into onion mixture; cook and stir until heated through, 5 to 10 minutes. Stir in chicken stock; bring mixture to a boil.
• Gradually add cream and cream cheese to squash mixture; stir until cream cheese is melted and incorporated. Bring to a simmer and cook until flavors blend, 30 minutes.

SAVORY ROASTED BUTTERNUT SQUASH

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix butternut squash, olive oil, thyme, black pepper, and salt in a large bowl until evenly coated. Spread mixture in a large baking dish in an even layer; cover with aluminum foil.
• Bake in preheated oven for 30 minutes; remove foil and stir in half the Romano cheese. Sprinkle remaining cheese on top. Return to oven, uncovered, and continue to bake until tender and golden brown, about 20 minutes more.

SAVORY BUTTERNUT SQUASH AND PARMESAN BREAD PUDDING

Steps:

• Preheat oven to 400 degrees. Arrange squash in a single layer on a jelly-roll pan coated with cooking spray. Sprinkle with 1/4 teaspoon salt. Bake at 400 degrees for 12 minutes or until tender. Remove from oven; reduce oven temperature to 350 degrees.
• Heat oil in a medium nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until tender. Add garlic, and sauté 1 minute. Remove from heat; cool slightly.
• Combine remaining 1/4 teaspoon salt, milk, 1/2 cup cheese, pepper, nutmeg, eggs and egg whites in a large bowl, stirring with a whisk. Stir in squash and onion mixture. Add bread, and stir gently to combine. Let stand 10 minutes. Spoon into a 2-quart baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees for 45 minutes, or until pudding is set and lightly browned.

SAVORY BUTTERNUT SQUASH CROSTATA

Steps:

• Preheat the oven to 375 degrees F.
• Scatter the squash and onions on a rimmed baking sheet, drizzle with the olive oil and season with 1/2 teaspoon salt. Toss well to coat evenly.
• Roast until the squash is tender all the way through and the onions are soft and turning golden brown, 28 to 30 minutes. Let cool slightly.
• Unroll the pie crust onto a nonstick baking sheet. Crumble half of the cheese over the crust, leaving a 2-inch border. Top with the roasted onions and then shingle with the squash in circles. Fold the crust borders up and over the filling, crimping every 2 inches or so. Sprinkle the exposed squash with the pistachios and the remaining cheese.
• Bake until the crust is golden brown and the cheese is melted, about 30 minutes. Let cool for 5 minutes, then sprinkle with the arugula and pomegranate seeds.
• Slice and serve warm or at room temperature.

SWEET AND SAVORY HASSELBACK BUTTERNUT SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Rub oil over squash and season with salt. Place on a rimmed baking sheet and add water.
• Bake in the preheated oven until softened, about 20 minutes.
• Meanwhile, combine butter, honey, cinnamon, garlic, oregano leaves, orange peel, and paprika in a small saucepan over medium heat. Heat sauce until combined, 1 to 3 minutes.
• Remove squash from oven and reduce heat to 400 degrees F (200 degrees C). Allow squash to cool for 5 minutes.
• Slice squash partway through vertically, leaving the bottom portion attached. Drizzle with 1/2 the sauce. Return to the hot oven and bake 10 minutes more.
• Remove from the oven and press gently on the squash to separate slices. Drizzle 1/2 of the remaining sauce on top and return to the hot oven. Bake 10 more minutes.
• Remove from oven and tuck oregano sprigs between slices or lay on top. Sprinkle with cranberries and pistachios and drizzle with remaining glaze.
• Bake in the hot oven 10 minutes more.

SAVORY ROASTED BUTTERNUT SQUASH BISQUE SOUP

Steps:

• Preheat oven to 400 degrees.
• Cut the unpeeled squash and sweet potatoes length ways and remove seeds and membrane from the squash.
• Peel and quarter the onion.
• Peel the garlic cloves.
• Rub the squash, sweet potatoes, onion and cloves with sunflower oil.
• Place them on a foil lined roasting pan, suitable to catch drips.
• Roast vegetables for 1 hour or until fork tender.
• Check oven at 15 minute intervals to take out onions and garlic before they burn.
• Add water to onion soup mix according to directions.
• Remove vegetables and cool to touch.
• Spoon the soft meat out of the skins of the sweet potatoes and squash and put in mixing bowl.
• Mix the large vegetables with an Immersion blender and with the sweetened condensed milk. If the bisque is sweet enough with the milk, you can eliminate the applesauce in the next step.
• Add the onion, smashed garlic cloves, pepper and apple sauce and 2 T. cinnamon to the mix and continue to blend.
• Add 1/2 cup or more of the onion soup mix in increments to thin the bisque, until the desired consistency and taste is reached. If the needed amount of soup is too strong, substitute water as the remaining liquid needed for desired consistency. Blend until creamy.
• Garnish, upon the request of each guest, with the remaining roasted cinnamon powder.

SAVORY BUTTERNUT SQUASH PANCAKES

Steps:

• Hydrate shallots with hot water in a small bowl, 5 to 10 minutes. Drain.
• Sift flour, baking powder, salt, cinnamon, and nutmeg together in a large bowl. Whisk eggs, squash, shallots, and vanilla extract together in a separate bowl; stir into flour mixture until just mixed. Fold currants into batter.
• Heat vegetable oil in a skillet over medium heat. Scoop about 1/4 cup batter and drop into hot oil. Cook pancakes until crisp and lightly browned, 6 to 8 minutes per side. Repeat with remaining batter.
• Mix sour cream, vanilla extract, and maple syrup together in a bowl. Serve atop the squash pancakes.

SAVORY LOWER-CARB BUTTERNUT SQUASH MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners.
• Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.

SWEET AND SAVORY BUTTERNUT SQUASH HUMMUS DIP

Steps:

• Preheat the oven to 425 degrees F. Spread the pepitas out on a baking sheet and toast until fragrant and light brown, about 7 minutes. Transfer to a small bowl and let cool.
• Line the same baking sheet with parchment paper. Roast the squash cut-side down on the baking sheet until the skin is brown in spots and the flesh very tender when pierced with a knife, about 45 minutes. Let the squash cool on the baking sheet until cool enough to handle, about 40 minutes.
• Peel the skin of the squash away and discard. Add the squash flesh, chickpeas, tahini, cinnamon, garlic and 2 teaspoons salt to the bowl of a food processor and process until smooth. Add 3 to 5 tablespoons water to thin out the mixture until it is smooth and light. Scrape the mixture out into a 2-quart serving dish or 9-inch glass pie plate.
• Squeeze the juice from the lemon half all around the surface and scatter the feta, arugula, pomegranate seeds and pepitas on top. Serve with warm whole-wheat pita triangles.

SAVORY ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Step 1: Preheat oven to 400°. Peel, seed and cut the butternut squash into 1 - 2 inch chunks. In a large bowl, combine the vinegar with the maple syrup, salt, pepper, granulated garlic, and thyme. Add the squash and toss well to coat. Arrange squash on a baking sheet and roast for 30 - 45 minutes.
• Step 2: While the squash is roasting, chop the onion, carrots, and garlic. In a large dutch oven or stock pot sauté the onions and carrots in the oil until a little soft and beginning to brown. Remove the squash from the oven and add it to the dutch oven with the garlic. Pour the chicken stock over. Bring the stock to a boil, then cover the dutch oven and put it in the oven and adjust the temperature - you can let this slow cook at 250 for two hours or more, or roast it at 325° for about an hour.
• Step 3: Using an immersion blender or a potato masher roughly mash up the soup and return it to the oven at 325° for 30 minutes. You may have to add a little water or stock if the soup is too thick. Adjust the seasonings and serve!

SAVORY BUTTERNUT SQUASH

Steps:

• Preheat oven to 500°F Peel and cube butternut squash. Toss squash in oil, and season with salt and pepper to taste. Place squash in a single layer jelly-roll pan.
• Bake at 500F for 10 minutes or until tender.
• Remove from oven; toss squash with remaining ingredients. Serve immediately.

SAVORY BUTTERNUT SQUASH GRATIN

Steps:

• Preheat oven to 350 degrees. Prepare the squash: Cut off and discard the stem of squash. Divide squash into two pieces by slicing through it horizontally. Peel each half with a sharp knife. Using a spoon, scoop out seeds. Then cut squash into 3/4 inch pieces, using a knife. Place squash slices in large saucepan, cover them with water and bring to a boil. Cook over high heat for 2 minutes then drain in a colander. Pour a thin layer of vegetable stock on the bottom of a 9 x 12 baking dish and alternate layers of squash and Gruyere, saving some cheese for the top. Add s&p to taste. Top with remaining veggie stock and bake 30 minutes. Remove from oven and add remaining cheese. Continue baking until cheese melts and slightly browns, about 10 minutes.

SAVORY BUTTERNUT SQUASH TART

Steps:

• Gently press pie crust into 9 inch tart pan, preferably one with removable bottom. Crimp and remove excess dough. Keep crust refrigerated while preparing filling.
• Steam cubed squash in a large steamer basket over 2 inches of boiling water for about 15 minutes.
• Preheat oven to 350 degrees F.
• Drain steamed squash well and place in blender, food processor, or a bowl if you use an immersion blender, Process squash until smooth.
• Add eggs, cheese, brown sugar, seasonings and process until smooth.
• Remove crust from refrigerator, and set the tart pan on a rimmed cookie sheet.
• Carefully pour squash/egg mixture into the crust.
• Bake for 25 minutes or until set at center.
• Cool slightly before cutting into slices.

SAVORY ROASTED BUTTERNUT SQUASH -- CLUCK!

Steps:

• Preheat oven to 400°F.
• Peel, remove seeds, and cut squash into large bite size pieces; place pieces into a medium sized bowl.
• Heat olive oil in a small glass bowl or Pyrex measuring cup for about 1 minute in the microwave.
• Combine chicken granules with the warmed olive oil ~ stir until well combined and granules begin to melt. Stir in garlic powder, salt, pepper, and ground thyme ~ mix well.
• Pour olive oil/chicken granule/seasoning mixture over squash pieces ~ with a spoon, toss well to coat!
• Spread pieces onto a shallow sided pan (cookie sheet) sprayed with cooking spray.
• COVER the pan with aluminum foil and roast for 20 minutes, then remove cover.
• Baste squash pieces with the maple syrup and continue roasting (UNCOVERED) for 15 minutes.